Chicken with pink and green peppercorns #1 of 2


"Discover how to cook this poultry recipe. Poultry recipe for free. Learn how to cook a healthy recipe. Delicious chef recipe explained step by step. Poultry recipe, cooking tips and food recipe. Easy and quick meat recipe!"
Recipe by: marie-gladys

Average star rating of the recipe Average star rating of the recipe Average star rating of the recipe Average star rating of the recipe Average star rating of the recipe Rate this recipe (1 votes)


175 people have saved this recipe

Preparation Time:
10 Min
Serves:
4
Difficulty:
Easy
Cost:
cost recipe

Main Ingredients:

See below ingredients and instructions of the recipe


Cooking Preparation of the Recipe:


----------------------------------CHICKEN----------------------------------
2 ea Chickens, whole, (1 1/4 to
-- 1 1/2 lb each)
1 c Cognac
1 ds Thyme
1 sm Bay leaf, crushed
Salt (to taste)

----------------------------------STUFFING----------------------------------
1 sl Bread, white, crusts
-- removed
1/2 c Cream, heavy
1/2 ts Peppercorns, green
1/2 ts Peppercorns, pink (do not
-- use South American pink
-- peppercorns)
1/2 c Veal, chicken, or white meat
-- of turkey, ground fine
6 ea Mushrooms, shiitake, diced
-- (Morels may be subbed)
1 ds Nutmeg
Salt (to taste)
Pepper (to taste)

-----------------------------------SAUCE-----------------------------------
1 c Cognac (leftover marinade
-- sauce from chicken)
1/2 ts Peppercorns, green
1/2 ts Peppercorns, pink
1 c Veal, demi-glace
1/2 c Cream, heavy

----------------------------------ASSEMBLY----------------------------------
Vegetables for garnish
-- (carrots, turnips,
-- string beans or
-- zucchini)

For the Chicken:
================

To bone the chicken, producing two servings (or globi) per chicken,
begin by cutting down along the breast bone, scraping along the bone to
keep the meat intact. Disjoint the wing and continue boning along the
wishbone.

Turn the chicken over and cut along the back bone, carving out the
meat from the bone. Disjoint the thigh and continue to remove the entire
half of the chicken with the skin intact.

Cut off the wing at the first joint leaving only the shoulder bone
attached to the carcass. Scrape the meat off of this remaining wing bone
to remove the bone, leaving meat and skin attached to the half chicken.

Remove the thigh bone, leaving meat attached to the chicken half. Cut
around the knob end of the leg, releasing the skin and the tendons. Press
the leg meat and skin firmly toward the thigh so that 1 1/2 to 2 inches of
the leg bone is exposed. Cut the knob off the end of the leg bone.

Repeat the process with the second half of the chicken.

Marinate the chicken meat for one hour in cognac, thyme and bay leaf.

[Continued in Chicken with Pink and Green Peppercorns #2 of 2]

Browse by categories


Celebrity Chefs Recipes (cooking)


Rachael Ray
(celebrity chef)

Rachael Ray

American television personality and top chef. The 79th most powerful celebrity in the world. Earnings: $15 million

See all celebrity chefs

Celebrity chefs

Jamie Oliver
(celebrity chef)

Jamie Oliver

English celebrity chef also known as The Naked Chef. BBC food television shows.

See all celebrity chefs

Celebrity chefs

Wolfgang Puck
(celebrity chef)

Wolfgang Puck

Top chef of the "California Cuisine" all over U.S. Earnings: $16 million

See all celebrity chefs

Add your cooking recipe

Recipes free and delicious!

cooking

All recipes & cooking

All recipes & cooking

The largest collection of cooking recipes. Search our cooking database for delicious recipes. FREE recipes: pasta, dessert, appetizers, meat, and more!

Discover the lastest recipes

recipes
Chocolate recipes

Chocolate recipes

Chocolate recipes

Discover the best chocolate recipes with pictures: black, with milk, desserts, ice cream, pie, white chocolate, etc...

Discover the lastest recipes

recipes
Pasta recipes

Pasta recipes

Pasta recipes

Discover the best pasta recipes with pictures: raviolis, spaghettis, lasagna, cannellinis, and more pasta recipes!

Discover the lastest recipes